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4 from 1 vote

Rhubarb and Ginger Curd

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: preserves
Author: Karon Grieve


  • 500 g/1lb 2 oz rhubarb fresh
  • 21 cm/1/2 " fresh ginger grated
  • juice and zest of half an orange
  • 3 large eggs
  • 175 g/6 oz unsalted butter
  • 150 g/5oz caster/superfine sugar


  • Chop the rhubarb and whizz in food processor to a pulp.
  • Press this through a sieve into a glass or ceramic bowl that will fit over a saucepan containing simmering water.
  • Add the freshly squeezed orange juice and the zest as well as the grated ginger.
  • Add the eggs and stir this continuously.
  • Add the sugar and keep on stirring.
  • Add the butter chopped into small pieces.
  • Keep stirring.
  • You want to get this to the point where the curd coats the back of your wooden spoon. Remember it will set up more as it cools in the jar.
  • Pour the curd through a sieve to remove any egg and other bits and pieces.
  • Spoon into sterilised jars.
  • Store in the fridge and use within a month.